Production of candy coated puffed cereals



Patented Nov. 2, 1943 PRODUCTION OF CANDY COATED PUFFED CEREALS James S.Rex, Chester, Pa., asslgnor to Ranger Joe, Inc., Chester, Pa., acorporation of Pennsylvania No Drawing. Application February 11, 1943,

Serial No. 475,535

8 Claims.

This invention'relates to the production of a candy coated puffed cerealproduct which is highly palatable and tasty and which possessesexcellent keeping qualities.

This application is a continuation-in-part of my application Serial No.394,515, filed May 21, 1941.

It is the object of the present invention to coat a puffed cerealproduct with a honey flavored candy coating in such a manner that a thinhardened film of the coating covers each grain of the cereal, whichcoating maintains its originaltexture for indefinitely longperiods oftime without disintegration or conversion into any other form of sugar.

It is a further object of the invention to provide a process for coatingpuffed cereal grains with a candy product which is executed quickly andexpeditiously and which gives rise to a separation of the individualgrains immediately subsequently to the coating operation, whichseparation is maintained in the course of storageof the cereal grainsincident to the distribution and marketing thereof for ultimateconsumption. The body as well as the coating of the puffed cereal retaintheir crispness and good taste indefinitely when the product is packagedproperly.

The invention proceeds upon the principle of combining a pulled cerealgrain, such as puffed wheat or pulled rice, with a candy coating, undercritical conditions, with the two constituents possessive of specificcritical characteristics, so that an intimate and complete coating ofcandy upon the grain may be executed followed by a rapid embrittling ofthe coating, which is efiective in causing a separation of theindividually coated grains and simultaneously completing the formationof a lasting and hard layer of the protectivecoating upon the individualgrains which is not affected by time.

The invention comprehends the treatment of puffed cereal grain having acritical moisture content and furthermore a grain to which a candycoating may adhere effectively. The candy coating, which is preferablya. sugar composition flavored with honey, incorporates a criticalquantity of hardening agents so that the the coated product isintroduced into an air conditioned chamber maintained at a criticaltemperature ranging from 75 to 70 F. with a controlled relative humidityof from 35% to 30%, whereupon the sudden cooling of the mass results inthe embrittling of the thin coatings upon the cereal grains, whichresults in a crackling action incident to the hardening of the coatingson the individual grains and the separation thereof from each other.Thereupon the coated puffed cereal grains are packaged under the sameatmospheric conditions as those in which the separation takes place, incontainers which are hermetically sealed. This mode of packaging resultsin the sealing of the original flavors of the product within thecontainers, which product suffers no deterioration in respect to eitherthe coating on the cereal grains or to the flavors of the grainsthemselves, which are additionally sealed in by the coating.

The. invention is exemplified by one preferred embodiment thereofinvolving the preparation of a, candy coated puifed wheat which isprepared acteristics described above, is prepared for in timateintermixture with the bran-covered puffed wheat. This formula ispreferably compounded by using approximately twenty pounds of sugar inone quart of waterto which is added approximately two pounds of amberhoney for the pur-' pose of flavoring the candy. Suitable hardeningagents' are added to the composition, such as approximately six ouncesof acetic acid supplemented by a solid hardening agent such asapproximately two ounces of sodium acetate crystals. The flavor of thecomposition may be seasoned by the addition of approximately tWOJ' Iounces of salt thereto. The mixture is mixed thoroughly, brought to aboiland is heated for approximately 20 minutes to bring it to atemperature rangin from 310 F. to 340 F. This tle to approximatelyfourteen pounds of the puffed wheat disposed in a rotary mixer in theform of a cylindrical tub of approximately 86" diameter, having aboutsix downwardly extending mixing arms which are motor driven and whichoperate to agitate the cereal grains for intermixture with the hotliquid candy composition in less than two minutes, or more specificallyin one to one and a half minutes. This mixing operation is executed atnormal room temperature conditions. The tubs are covered in the courseof the agitation to retain the cereal grains in the tubs during thisbrief period. Thereafter, the contents of the tub, consisting of lumpedmasses of the coated cereal grains as the same are developed by thestirring action of the agitator arms of the tub are discharged through ahopper into an air conditioned chamber which is maintained at a criticaltemperature and humidity. The atmospheric conditions in this chamberrange from temperatures of 75 to 70 F. and relatively humidity of from35%.to 30%. Preferably the higher humidity limit corresponds to thehigher temperature and the lower humidity limit to the lowertemperature. The sudden cooling of the lumped masses as the same aredischarged into the air conditioned chamber results in a hardening orembrittling action of the candy film coatings upon the individual cerealgrains and this action evidences itself in a. crackling and a separationof the individual particles from each other. Thereupon, the separatelycoated cereal grains are raked to discharge chutes leading to packagingfunnels, whereat operators are stationed to fill receptacles with thecandy coated cereal. Preferably these receptacles assume the form ofwaterproof Cellophane bags, the closed ends of which are heat sealed andthe open ends of which are sealed by an operator after the filling ofthe cereal grains therewith. The hermetic seals afforded by these bagsdo not constitute a part of the present invention. These packages arethen boxed and crated for shipment to the ultimate consumer who receivesthe product prepared in accordance with the invention in a form which ishighly palatable, crisp and tasty, and beneficial as a nutritious food.

The present invention. is realized by the use of a bran-covered puffedwheat having a moisture content of less than '7 to 8%. If the originalpuffed wheat normally produced with a moisture content of 3 to 4% isexposed to extremely humid atmosphere so that the limit above isexceeded, recrisping the puffed wheat is necessary before practicing thepresent invention. In the case of preparing a candy coated hard glazedpuffed rice, the upper moisture limit of this cereal grain must notexceed approximately 2%, in order that it may combine effectively withthe hardenable candy coating.

It is understood that the ingredients entering into the candycomposition described above may be compounded in any suitable:quantities in the approximate proportions set forth above. Theseingredients are set forth below, with the proportion thereof based uponthe starting ingredicuts of the candy formula.

Per cent 1 qt. water 8.1 lbs. cane sugar 81.

2 lbs.honey 8.1 6 oz. acetic acid 1.5 2 oz. sodium acetate 0.5 2 oz.salt 0.5

Total 894 oz 100.0

Puifed cereal, 14 lbs. or 224 oz 57% of the candy ingredients While theingredients and proportions above have been found most satisfactory, theinvention lends itself to variation and the scopeof the invention is tobe construed by the limits of the appended claims.

I claim:

1. The method of preparing candy coated puffed cereal which comprisespreparing a candy solution containing cane sugar, honey, acetic acid andsodium acetate, heating said solution to a temperature of from 310 to340 F., adding said hot candy solution to a batch of puffed cerealgrains having a moisture content of less than 8%, agitating said massfor a short period of time to coat said cereal grains with a thin filmof the candy solution, and directly discharging the lumped masses intoan air conditioned chamber having a temperature-lower than 75 F. and arelative humidity lower than 35% to cause an embrittling of the coatingsupon the individual grains and a consequent separation therebetween.

2. The method of preparing candy coated puffed cereal which comprisespreparing a candy solution containing cane sugar, honey, acetic acid andsodium acetate, heating said solution to a temperature of from 310 to340 F. corresponding to low and high humidity conditions, respectively,of the surrounding atmosphere, adding said hot liquid candy solution toa batch of puffed cereal grains having a moisture content of less than8%, agitating said mass less than two minutes to coat said cerealgrainswith a thin film of the candy solution, and directly dischargingthe lumped masses into an air-conditioned chamber having a temperaturelowerthan 75 F. and a' relative humidity lower than 35% to cause anembrittling of the coatings upon the individual grains and a consequentseparation therebetween.

3. The method of preparing candy coated brancovered puffed wheat ofelongated form, which comprises preparing a candy solution containingcane sugar, honey, acetic acid and sodium acetate, heating said solutiontoa temperature of from 310 to 340 F. corresponding to low and highhumidity conditions, respectively, of the surrounding atmosphere, addingsaid hot candysolution to a batch of the puffed wheat having a moisturecontent of less than 8%, agitatingsaid combined mass less than twominutes to coat said puffed wheat grains with a thin film of the candysolution with minimum breaking ofthe grains, and directly dischargingthe lumped masses into an airconditioned chamber having a temperaturerange from 75 to 70 F. and a corresponding relative humidity of 35% to30%, to cause an embrittling of the coatings upon the individual grainsand a consequent separation therebetween.

4. The method of preparing candy coated puifed rice which comprisespreparing a candy solution containing cane sugar, honey, acetic acid andsodium acetate, heating said solution to a temperature of from 310 to340 F. corresponding tolow and high humidity conditions, respectively,of the surrounding atmosphere, adding said hot candy solution to abatch-of the puiled rice having a moisture content of less than 2%,agitating said combined mass less than two minutes to coat said pufiedrice grains with a thin film of the candy solution with minimum breakageof the grains, and directly discharging the lumped masses into an airconditioned chamber having a temperature range from 75 to 70 F. and arelative humidity of 35% to 30% to cause an embrittling of the coatingsupon the individual grains and a consequent separation therebetween.

.5. The method of preparing candy-coated puffed wheat which comprisespreparing a hardenable candy solution by mixing approximately 81% ofgranulated cane sugar based upon the weights of the startingingredients, approximately 8% of amber honey, approximately 1.5% ofacetic acid and 0.5% of sodium acetate, approximately- /2% of table saltand 8% of water, stirring and heating said mixture for, approximately 20minutes to bring the'candy solution to a temperature ranging from 310 to.340" F. corresponding to low and high humidity conditions,respectively, of the surrounding atmosphere, adding the heated candysolution in ribbon form to approximately 57% of bran-covered puffedwheat of elongate form having a moisture content of less than 8%,

calculated with respect to the weights of the starting ingredients ofthe candy solution, agitating the mixture for less than two minutes torapidly coat the individual grains of pufied wheat with the candysolution, and discharging the still hot lumped masses of the candycoated grains following the mixture thereof into an air conditionedchamber maintained at a temperature of from 75 to 70 F. and relativehumidity 35% to 30%, to cause a hardening of the candy coating and aseparation of the lumped masses into individually coated puffed wheatgrains.

6. .The method of preparing candy-coated pufied wheat which comprisespreparing a candy solution by mixing about 20 pounds of granulated canesugar, about 2 about 6 ounces of acetic acid, about 2 ounces of sodiumacetate and about 2 ounces of salt in one quart of water, heating saidmixture for approximately 20 minutes to bring the candy solution to atemperature ranging from 310 F. to 340 F.

corresponding to low and high humidity conditions, respectively, of thesurrounding atmosphere, adding the heated candy solution in ribbon formto approximately 14 pounds of bran-covered puflfed wheat of elongateform having 9, moisture content of less than 8%, agitating the mixturesimultaneously with the addition of the candy solution thereto and forless than two minutes thereafter to rapidly coat the individual grainsof pufied wheat with the candy solution with minimum breakage of thepaired wheat grains, and discharging the lumped masses of the pounds ofamber honey, 7

candy coated grains following the mixture thereof into an airconditioned chamber maintained at a temperature of from75 to 70 F. andrelative humidity 35% to 30% to cause a hardening of the candy coatingand a separation of the lumped masses into individually coated puffedwheat grains.

7. The method of preparing candy-coated pufied wheat by combining abran-covered puffed wheat of elongate form with a hardenable candycoating therefor in the approximate proportions set forth below whichcomprises preparing a candy solution by mixing about 20 pounds ofgranulated cane sugar, about 2 pounds of amber honey, about 6 ounces ofacetic acid, about 2 ounces of sodium acetate and 2 ounces of table saltin one quart of water, heating said mixture for approximately 20 minutesto bring the candy solution to a temperature ranging from 310 F. to 340F. corresponding to low and high humidity conditions, respectively, ofthe surrounding atmosphere, adding the heated candy solution in ribbonform to approximately 14 pounds of brancovered puifed wheat of elongateform having a moisture content of less than 8%, and simultaneouslyagitating the mixture for 1 to 1 minutes to rapidly coat the individualgrains of pufled wheat with the candy solution, and discharging thestill hot lumped masses of the candy coated grains following the mixturethereofinto an air conditioned chamber maintained at a temperature offrom 75 to 70 F. and relative humidity of 35% to 30% to cause ahardening of the candy coating and a separation of the lumped massesinto individually coated puffed wheat grains,

8. The method of preparing candy-coated puffed rice which comprisespreparing a hardenable candy solution by mixing approximately 81% ofgranulated cane sugar based upon the weights of the startingingredients, approximately 8% of amber honey, approximately 1.5% ofacetic acid and 0.5% of sodium acetate crystals, approximately of tablesalt and 8% of water, stirring and heating said mixture forapproximately 20 minutes to bring the candy solution to a temperatureranging from 310 to 340 F. corresponding to low and high humidityconditions, respectively. of the surroundingatmosphere, adding theheated candy solution in ribbon form to approximately 57% of hard glazed'pufled rice having a moisture content of less than 2%, calculated withrespect to the weights of the starting ingredients of the candysolution, agitating the mixture for less than two minutes to rapidlycoat the individual grains of puffed rice with the candy solution, anddischarging the still hot lumped masses of the candy coated grainsfollowing the mixture thereof into-an air conditioned chamber maintainedat a temperature of from 75 to F. and relative humidity 35% to 30%, tocause a hardening of the candy coating and a separation of the lumpedmasses into individually coated

